This was actually really easy to make, you just have to go through the steps.
I baked off some gluten free pie dough in my jumbo muffin pan (I used my recipe, but you can use store bought).
Then I made my pastry cream. The egg yolks and sugar form into this beautiful pale, thick and cream mixture.
I used So Delicious Coconut Milk this time and it worked perfectly!
Once everything is cooled, I filled the pie shells with the pudding.
Then I made my meringue. This stuff is a serious addition here. I never need whipped cream again.
The pastry cream is velvety, rich and creamy. It sets up really well too in order to hold up the meringue.